Wood technique question

[Greg A BigBillsFan]

I have my "big" smoker, and my modified Weber performer, the later that I actually use most of the time, with charcoal. The "big" smoker takes $30 to $40 bucks worth of charcoal/briquettes to do an average smoke/cook with. So obviously I use wood in the "big" one. (I have a nice amount/selection of hickory, apple, pear, oak)
My question, > Has anyone ever tried with your large smoker, to build a huge firewood fire in the firebox prior to the cook. To the point that is now a big pile of glowing charcoal. THEN, shut down the air (not off), open cooking area to reduce temp to your target, then begin the cook? Adding small amounts of charcoal to maintain heat and necessary fire? This process has been running through my head, and was wondering if anyone else has tried it.
If YOU are wondering why I am trying to stay away from the total wood fire, this is my two fold answer to that. While I find total wood cooking fine for brisket, salmon, pulled pork. I find the opposite for ribs, chicken, turkey, and most veggies and most hor d'oeuvres, like poppers, armadillo eggs, bacon, sausage balls, etc. 2nd fold, > My best success always goes hand in hand with a very thin/light smoke from the exhaust. That is hard to achieve with total wood. Thanks for any input folks.
BTW - I use "Rock's BBQ Stoker" system to control the fire/target temp on both units. Yes I love it, and recommend it too!

[PaulstheRibList]

Haven't tried that, but it sounds like fun!

I love grilling altogether, but particularly doing all wood on my offset smokers. If you have some reasonable aged wood, and you tend the fire, you should be able to keep that very light, thin blue smoke goal. I'm wondering if using the Stoker when burning all wood may restrict airflow and be the reason the smoke isn't as pretty sometimes. I can picture a situation where the wood fuel in the smoker is more than needed to keep, say, 250 degrees, and the stoker goes down to 0-5%, which would nearly immediately get that fire starving for air and turn your smoke dark. I've never really heard of people using pit temp control devices with any success on an all wood fire, for that very reason.

I've found I have to split my wood into smaller pieces for my stickburners in order to keep the temps from spiking above my target. It's certainly more work, much more, than setting up my WSM and checking it every couple hours, if that.

Let us know how your experiment works!
paul

[SteveFromLafayette]

I can't answer for others, but I start with a large fire and let it burn down to a big pile of glowing embers. That will be my foundation. I let the temp fall to 275'ish, then place my meat on. I don't continue to use any charcoal. Burning a clean fire is important. Keep your vents wide open, control the temperature in the cooker by the size of the fire instead.

Works really well for me. Btw, cut your wood into smaller pieces and they will ignite faster and won't smolder for as long.

[Greg A BigBillsFan]

Sounds like what I want to try. Thanks for the reply.

[SteveFromLafayette]

Glad I can help!